Nacho Bar

Major things are happening today. And it all revolves around Nachos. That’s right… Nacho Bars and Nacho Parties. Bring it on!

I’ve been in NYC for the last week and while everyone here is still buzzing about Fashion Week and talking about upcoming trends and all that jazz… I’m 100% convinced that Nacho Bars are absolutely the trend for Fall 2014. Let’s do our best to make that happen! Can we make an effort to see that through? My stomach would greatly appreciate that!

You see, it’s all about a little make your own nacho bar. There are multiple essentials when it comes time for such an epic occasion….

And then here’s the deal… once all of your toppings/ingredients are prepped and ready to go, you and your guests can each make your own nacho creation. If you’re hanging with me, I can promise you that my cheese to chip ratio will be 1 to 1. Very important! And then topped with carnitas, more cheese sauce, plenty of salsa, green onions and guacamole. Because it’s not nachos without guacamole.

In a medium sauce pot, melt the butter and add the flour and whisk to combine. Cook the flour for 2 minutes and then whisk in milk. When the milk comes to a rolling boil, stir in the shredded cheese and stir to combine. Once smooth, remove the cheese sauce from the heat and set aside.

To assemble the individual Nacho situations

Preheat your oven to 350 degrees.

Place a layer of chips on a tin foil sheet. Layer with shredded cheese, cheese sauce and various toppings and transfer to the oven to let the cheese melt.

Once melted, carefully remove the nachos from the oven and top with any remaining ingredients like guacamole and pico de gallo. Serve immediately.